Easy Beef Stroganoff in the Slow Cooker

1. Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

2. Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

3. During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

4. Serve stroganoff over fusilli and garnish with sour cream.

Cook's Notes:

Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.

No need to add extra liquid for the condensed soup, this is what the milk is for.